Savory Rhubarb And Summer Cherry Chutney

Savory Rhubarb And Summer Cherry Chutney
4.5 from 2 ratings
Serve this sweet, tart sauce spooned over grilled pork chops, chicken breasts or turkey tenders. Use as a spread on a ham or smoked turkey and Havarti sandwich, or stir it into cooked brown rice with chunks of roasted butternut and sliced green onions.
Prep Time
Cook Time
Pork chops with rhubarb cherry chutney
Total time: 35 minutes
  • 8-10 long stalks fresh rhubarb, 2 pounds total
  • 1/2 medium-size white onion, finely chopped
  • 1/2 cup packed dark brown sugar
  • 1/2 small orange, finely chopped (1/2 cup)
  • 1/2 lemon, seeded, finely chopped (1/4 cup)
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced or crushed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 cup halved pitted sour cherries (fresh or frozen) or dried cherries
  1. Trim ends off 8-10 rhubarb stalks and discard leaves. Cut rhubarb in half lengthwise. Cut crosswise into ½-inch pieces. You will have about 8 cups.
  2. Mix all ingredients, except cherries, in a large non-aluminum Dutch oven. Cover and heat to a simmer. Reduce heat to low. Cook covered, stirring often, until the onion is tender, about 15 minutes.
  3. Stir in 1 cup cherries. Simmer, covered, for 10 minutes. Uncover. Cook and stir until thick enough to coat the back of a spoon, 5-10 minutes.
  4. Serve warm, at room temperature or divide among small covered containers and refrigerate up to several days or freeze for several months.